Pie Crust, Double Crust
A versatile, flaky double-crust pie pastry perfect for sweet and savory dishes, offering a tender texture and rich flavor that suits both novice and experienced bakers.
Ingredients
Instructions
- Cut flour, salt, and Crisco together until mixture resembles coarse crumbs.
- Beat the egg in a cup.
- Fill the cup with cold water to make one cup total.
- Add the egg and water mixture to the flour mixture and mix until dough forms.
Tips & Substitutions
For the best texture, ensure your Crisco is very cold when cutting it into the flour. If you prefer a buttery flavor, you can substitute half of the Crisco with unsalted butter. To avoid a tough crust, handle the dough as little as possible once it forms. If you're in a hurry, you can use store-bought pie crusts as a substitute.
Serving Suggestions
This double crust pie crust is perfect for savory pies like chicken pot pie or sweet desserts such as apple pie. Serve it warm with a scoop of vanilla ice cream or whipped cream for a delightful dessert experience. It pairs beautifully with 24 Hour Lettuce Salad for a refreshing side dish.
Storage & Reheating
Store any leftover pie crust dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. To freeze, wrap it securely and store in an airtight container for up to 3 months. When ready to use, thaw it in the refrigerator overnight and roll it out as needed. If baked, cover with foil and store in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust, Double Crust contains roughly 963 calories, with 24g protein, 199g carbohydrates, and 7g fat. It is an excellent source of iron (55% of the Daily Value) and protein (48% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1958mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour is suitable for pie crusts. It provides enough gluten for structure while still allowing for a flaky texture. Just be sure to measure accurately and avoid overworking the dough to keep it tender.
How do I prevent the crust from shrinking during baking?
To prevent shrinking, chill your pie crust in the refrigerator for at least 30 minutes before baking. Also, consider using pie weights when blind baking to help maintain its shape. Ensuring the dough is not too warm before baking can also help.
What can I do if my pie crust is too crumbly?
If your pie crust is too crumbly, it may need more moisture. Gradually add a teaspoon of cold water at a time while mixing until the dough comes together. Be careful not to overwork it, as that can lead to a tough crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).